This spicy tomato, basil, and buckwheat soup is deliciously filling, really easy to make, full of goodness, and frugal too. The challenge is to only eat one bowlful at a time!
In a large saucepan or stockpot, sauté the onion in the oil for a few minutes, until it starts to turn translucent.
Add the smashed garlic and the chilli, and continue to fry for another 2-3 mins, until the raw garlic smell has gone.
Stir in the tomatoes, paprika, and half of the basil, cover the pan, lower the heat, and allow to sweat for 15 mins.
Optional: Blend the tomato mix until smooth. I find it's easiest to use an immersion blender for this.
Add the vegetable broth and the buckwheat, and bring the whole thing to the boil. Reduce the heat, cover the pan again, and simmer the soup for 20-25 minutes, until the buckwheat is cooked.
Once the buckwheat has cooked, add the water, and the rest of the basil (if the leaves are large, tear them up first). Taste and season as necessary before serving.
Store any leftovers in an airtight container in the 'fridge for up to three days. This can also be frozen.